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  <title>Everyone's photos, videos and docs, with the keywords: "Jean Pierre Marcello"</title>
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    <title>Everyone's photos, videos and docs, with the keywords: "Jean Pierre Marcello"</title>
    <link>https://www.ipernity.com/explore/profile/341849</link>
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  <pubDate>Thu, 21 May 2026 11:56:36 +0000</pubDate>
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    <title>Fromages français et vin portugais.</title>
    <link>https://www.ipernity.com/doc/341849/52425618</link>
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    <pubDate>Sun, 21 Apr 2024 09:55:51 +0000</pubDate>
    <dc:date.created>2024-04-20T13:25:58+01:00</dc:date.created>
    <author>nobody@ipernity.com (Jean Pierre Marcello)</author>
    <description>&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/341849"&gt;Jean Pierre Marcello&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/341849/52425618"&gt;&lt;img src="https://cdn.ipernity.com/200/56/18/52425618.4b2af83a.240.jpg?r2" width="240" height="238" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;France has over 400 varieties of cheese. At 24kg per capita per year, the French are among the biggest consumers, just behind the Greeks (25.4kg).&lt;br /&gt;
The main varieties are&lt;br /&gt;
- fresh cheeses: white cheeses, for example.&lt;br /&gt;
- soft cheeses: e.g. Camembert&lt;br /&gt;
- Soft cheeses with a washed rind, such as Epoisse.&lt;br /&gt;
- Uncooked pressed cheeses: Morbier, for example.&lt;br /&gt;
- Pressed cooked or semi-cooked cheeses: Comté, Emmental, etc.&lt;br /&gt;
- Blue-veined cheeses: Roquefort, Fourme d'Ambert (photo), etc.&lt;br /&gt;
- Goat's milk cheeses: very shady with a strong regional connotation &lt;br /&gt;
- Ewe's milk cheeses: tomes from the Basque country, cheeses from Corsica...&lt;br /&gt;
Don't forget the tasty cheeses from England (Stealton, Cheddar...), G&lt;br /&gt;
Greek (Feta), Italian (Pecorino, Parmesan) and Spanish (Cabarles, Maö) cheeses.&lt;br /&gt;
It's impossible to list them all, so forgive those I've overlooked.&lt;br /&gt;
&lt;br /&gt;
+++++++++&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
La France compte  plus de 400 variétés de fromages. Avec 24 kg consommés par an et par habitant les Français sont parmi les plus gros consommateurs juste derrière les Grecs (25,4kg).&lt;br /&gt;
Les principales variétés sont:&lt;br /&gt;
- les fromages á pâte fraîche: exemple, les fromages blancs.&lt;br /&gt;
- les fromages à pâte molle: camembert par ex&lt;br /&gt;
- les fromages à pâte molle à croûte lavée comme l’Epoisse.&lt;br /&gt;
- Les fromages à pâte pressée non cuite: Morbier entre autres.&lt;br /&gt;
- Les fromages à pâte pressée cuite ou 1/2 cuite: comté, emmental…&lt;br /&gt;
- Les fromages à pâte persillée : roquefort, fourme d’Ambert (photo)…&lt;br /&gt;
- Les fromages au lait de chèvre : très ombreux avec une forte connotation régionale &lt;br /&gt;
- Les fromages au lait de brebis: tomes du Pays basque,  fromages de Corse…&lt;br /&gt;
Ne pas oublier les savoureux fromages anglais (Stealton, Cheddar...), G&lt;br /&gt;
grecs( Feta..), italiens (pecorino, Parmesan…),  espagnols ( Cabarles, Maö…).&lt;br /&gt;
Il est impossible à de tous les cités, que ceux que j’ai ignorés me pardonnent.&lt;/div&gt;</description>
    <media:title>Fromages français et vin portugais.</media:title>
    <media:text type="html">&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/341849"&gt;Jean Pierre Marcello&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/341849/52425618"&gt;&lt;img src="https://cdn.ipernity.com/200/56/18/52425618.4b2af83a.240.jpg?r2" width="240" height="238" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;France has over 400 varieties of cheese. At 24kg per capita per year, the French are among the biggest consumers, just behind the Greeks (25.4kg).&lt;br /&gt;
The main varieties are&lt;br /&gt;
- fresh cheeses: white cheeses, for example.&lt;br /&gt;
- soft cheeses: e.g. Camembert&lt;br /&gt;
- Soft cheeses with a washed rind, such as Epoisse.&lt;br /&gt;
- Uncooked pressed cheeses: Morbier, for example.&lt;br /&gt;
- Pressed cooked or semi-cooked cheeses: Comté, Emmental, etc.&lt;br /&gt;
- Blue-veined cheeses: Roquefort, Fourme d'Ambert (photo), etc.&lt;br /&gt;
- Goat's milk cheeses: very shady with a strong regional connotation &lt;br /&gt;
- Ewe's milk cheeses: tomes from the Basque country, cheeses from Corsica...&lt;br /&gt;
Don't forget the tasty cheeses from England (Stealton, Cheddar...), G&lt;br /&gt;
Greek (Feta), Italian (Pecorino, Parmesan) and Spanish (Cabarles, Maö) cheeses.&lt;br /&gt;
It's impossible to list them all, so forgive those I've overlooked.&lt;br /&gt;
&lt;br /&gt;
+++++++++&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
La France compte  plus de 400 variétés de fromages. Avec 24 kg consommés par an et par habitant les Français sont parmi les plus gros consommateurs juste derrière les Grecs (25,4kg).&lt;br /&gt;
Les principales variétés sont:&lt;br /&gt;
- les fromages á pâte fraîche: exemple, les fromages blancs.&lt;br /&gt;
- les fromages à pâte molle: camembert par ex&lt;br /&gt;
- les fromages à pâte molle à croûte lavée comme l’Epoisse.&lt;br /&gt;
- Les fromages à pâte pressée non cuite: Morbier entre autres.&lt;br /&gt;
- Les fromages à pâte pressée cuite ou 1/2 cuite: comté, emmental…&lt;br /&gt;
- Les fromages à pâte persillée : roquefort, fourme d’Ambert (photo)…&lt;br /&gt;
- Les fromages au lait de chèvre : très ombreux avec une forte connotation régionale &lt;br /&gt;
- Les fromages au lait de brebis: tomes du Pays basque,  fromages de Corse…&lt;br /&gt;
Ne pas oublier les savoureux fromages anglais (Stealton, Cheddar...), G&lt;br /&gt;
grecs( Feta..), italiens (pecorino, Parmesan…),  espagnols ( Cabarles, Maö…).&lt;br /&gt;
Il est impossible à de tous les cités, que ceux que j’ai ignorés me pardonnent.&lt;/div&gt;</media:text>
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    <media:credit role="author">Jean Pierre Marcello</media:credit>
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    <title>Bluenana</title>
    <link>https://www.ipernity.com/doc/305531/52400460</link>
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    <pubDate>Sun, 07 Apr 2024 07:10:04 +0000</pubDate>
    <dc:date.created>2024-04-07T08:59:58+02:00</dc:date.created>
    <author>nobody@ipernity.com (PhLB - Luc Boonen)</author>
    <description>&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/305531"&gt;PhLB - Luc Boonen&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/305531/52400460"&gt;&lt;img src="https://cdn.ipernity.com/200/04/60/52400460.f29f1411.240.jpg?r2" width="240" height="240" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;SC90 - Unusually blue&lt;/div&gt;</description>
    <media:title>Bluenana</media:title>
    <media:text type="html">&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/305531"&gt;PhLB - Luc Boonen&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/305531/52400460"&gt;&lt;img src="https://cdn.ipernity.com/200/04/60/52400460.f29f1411.240.jpg?r2" width="240" height="240" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;SC90 - Unusually blue&lt;/div&gt;</media:text>
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    <media:credit role="author">PhLB - Luc Boonen</media:credit>
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    <title>Penedos, Natural HBM</title>
    <link>https://www.ipernity.com/doc/xata/52335240</link>
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    <pubDate>Mon, 26 Feb 2024 10:23:52 +0000</pubDate>
    <dc:date.created>2024-02-24T17:30:02+00:00</dc:date.created>
    <author>nobody@ipernity.com (Xata)</author>
    <description>&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/xata"&gt;Xata&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/xata/52335240"&gt;&lt;img src="https://cdn.ipernity.com/200/52/40/52335240.81b480a7.240.jpg?r2" width="240" height="161" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;PENEDOS MEANS BOULDERS. WE ALL USE THEM AS BENCHES...&lt;/div&gt;</description>
    <media:title>Penedos, Natural HBM</media:title>
    <media:text type="html">&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/xata"&gt;Xata&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/xata/52335240"&gt;&lt;img src="https://cdn.ipernity.com/200/52/40/52335240.81b480a7.240.jpg?r2" width="240" height="161" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;PENEDOS MEANS BOULDERS. WE ALL USE THEM AS BENCHES...&lt;/div&gt;</media:text>
    <media:content url="https://cdn.ipernity.com/200/52/40/52335240.fc5002ba.1024.jpg?r2" type="image/jpeg" width="1024" height="684" duration="0" isDefault="true"  />
    <media:thumbnail url="https://cdn.ipernity.com/200/52/40/52335240.81b480a7.240.jpg?r2" width="240" height="161"/>
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    <media:credit role="author">Xata</media:credit>
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    <title>Suggerer groupe</title>
    <link>https://www.ipernity.com/doc/cortomaltese91/35676467</link>
    <guid isPermaLink="false">tag:ipernity.com,2014-10-29,doc-35676467</guid>
    <pubDate>Wed, 29 Oct 2014 13:10:30 +0000</pubDate>
    <dc:date.created>2014-10-29T14:09:00+01:00</dc:date.created>
    <author>nobody@ipernity.com (cortomaltese91)</author>
    <description>&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/cortomaltese91"&gt;cortomaltese91&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/cortomaltese91/35676467"&gt;&lt;img src="https://cdn.ipernity.com/146/64/67/35676467.2ad777ce.240.jpg?r2" width="135" height="240" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;&lt;/div&gt;</description>
    <media:title>Suggerer groupe</media:title>
    <media:text type="html">&lt;p class="who"&gt;&lt;a href="https://www.ipernity.com/home/cortomaltese91"&gt;cortomaltese91&lt;/a&gt; has posted:&lt;/p&gt;&lt;p class="preview"&gt;&lt;a href="https://www.ipernity.com/doc/cortomaltese91/35676467"&gt;&lt;img src="https://cdn.ipernity.com/146/64/67/35676467.2ad777ce.240.jpg?r2" width="135" height="240" alt=""/&gt;&lt;/a&gt;&lt;/p&gt;&lt;div class="description"&gt;&lt;/div&gt;</media:text>
    <media:content url="https://cdn.ipernity.com/146/64/67/35676467.1b8fe15d.1024.jpg?r2" type="image/jpeg" width="576" height="1024" duration="0" isDefault="true"  />
    <media:thumbnail url="https://cdn.ipernity.com/146/64/67/35676467.2ad777ce.240.jpg?r2" width="135" height="240"/>
    <media:thumbnail url="https://cdn.ipernity.com/146/64/67/35676467.2ad777ce.100.jpg?r2" width="57" height="100"/>
    <media:credit role="author">cortomaltese91</media:credit>
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